VEGETABLES: This easy & simple recipe is another take-to-pot-luck dinner choice.

SCALLOPED CARROTS AND CORN:

1 cup corn, raw and cooked or canned                         

1 cup carrots, cooked and diced

1 cup chopped onions

sauce:

    1/3 cup butter          

    ¼ cup all purpose flour                                

    1 cup stale bread, diced in ¼ -inch cubes      

    1 tsp. each salt & sugar                                                       

    1 cup hot milk

    ½ to 1 tsp. curry powder

Preheat oven to 375 degrees F.

To make sauce:  Melt ¼ cup butter in a saucepan over medium-low heat. Add chopped onion and cook gently until tender but not browned. Add the flour, curry powder, salt and sugar and cook the roux for 2 to 3 minutes, stirring constantly. Add hot milk into mixture gradually, whisking well with each addition to prevent lumps. Bring to the boil and cook until sauce is thickened. Add in carrots and corn. Transfer mixture to a casserole dish.  Melt remaining butter in pan, add bread cubes and toss well to coat. Sprinkle buttered bread cubes over the carrot mixtures. 

Bake uncovered for 30 to 35 minutes.  May be prepared in advance and reheat before serving.